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Abstract Title:

Brazil nut prevents oxidative DNA damage in type 2 diabetes patients.

Abstract Source:

Drug Chem Toxicol. 2020 Aug 18:1-7. Epub 2020 Aug 18. PMID: 32811197

Abstract Author(s):

Tamires Pavei Macan, Thais Aquino de Amorim, Adriani Paganini Damiani, Ângela Caroline da Luz Beretta, Marina Lummertz Magenis, Thais Ceresér Vilela, João Paulo Teixeira, Vanessa Moraes de Andrade

Article Affiliation:

Tamires Pavei Macan

Abstract:

The Brazil nut () originating from the Amazon region is one of the richest known sources of selenium (Se), a micronutrient that is essential and required for optimal physiological functioning. This mineral presents several health benefits, including improvement of the redox cellular status and maintenance of genomic stability. Knowing that type 2 diabetes mellitus (T2D) is strongly linked to oxidative stress and consequently DNA damage, the aim of this study was to assess theantioxidative effects of Se through Brazil nut consumption and its potential in preventing oxidative DNA damage induced by HO. In order to accomplish this, the Comet assay (single-cell gel electrophoresis) was used to measure DNA damage in peripheral blood cells harvested before and after supplementation with Brazil nut. Comet assay was also appliedto measure the potential of Se to prevent oxidative damage to DNA induced by HOin blood of type 2 diabetes patients collected before and after six months of supplementation with Brazil nut. We found that supplementation with Brazil nuts significantly increased serum Se levels. Furthermore, we observed a significant increase in fasting blood glucose after six months of consuming Brazil nuts; however, no significant effect was observed on the levels of glycated hemoglobin. Finally, we noticed that the cells were more resistant to HO-induced DNA damage after six months of supplementation with Brazil nut. Thus, consumption of Brazil nuts could decrease oxidative DNA damage in T2D patients, probably through the antioxidative effects of Se.

Study Type : Human In Vitro

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